• In a large soup pot or Dutch oven melt the butter (1/4 cup) over medium heat. Stir in the onion (1) and sauté until it begins to soften, about 5 minutes.
  
• Add celery (2 cups), and carrots (1 cup), then continue sauté until they begin to soften, stir frequently, about 5-8 minutes. Add the garlic (1 tablespoon) and continue to sauté, stirring frequently, until fragrant, about 1 minute. Whisk in flour (1/4 cup) and continue to cook for 1 minute.
  
• Add the broth (4-6 cups), Better than Bouillon (1 heaping tablespoon), bay leaf (1), dried thyme (1 teaspoon), poultry seasoning (1 1/2 teaspoons), salt (1 teaspoon), black pepper (1/8 teaspoon), and potatoes (1) to the pot and bring to boiling then, immediately reduce heat, and gently simmer until potatoes are almost done.
  
• Add chicken (4 cups), peas (1 cup), and heavy cream (1-2 cups), and continue to simmer (do not boil), until potatoes are just about fork tender.

Make The Dumplings:

• After you put the potatoes in the pot, begin the dumplings. In a small mixing bowl, combine Bisquick (2 cups) and milk (2/3 cup). Whisk together.
• Drop heaping tablespoon-sized portions of the dough into the simmering liquid, leaving space for the dumplings to expand. Allow it to simmer, on low, uncovered for 10 minutes, then cover it with a tight-fitting lid and allow it to simmer for 10 additional minutes. Remove from heat and serve. Garnish with fresh parsley or thyme (2 tablespoons).